Additive free tequilas at Carlitos Tequileria in West Nyack, New York. Photo courtesy of Carlitos Tequileria
Few spirits can match tequila in popularity these days, as the tequila space swells with new releases. One particular innovation that has been attracting a lot of attention is additive-free tequila. American whiskey drinkers are already well-versed in additive-free sipping, as whiskeys labeled as "straight" are legally prohibited from using additives. Tequila, however, is relatively new to the additive-free game.
Tequila production is regulated by Mexican law, which states that to be called tequila, a spirit must be made from at least 51% blue Weber agave in one of five Mexican states, Jalisco being the largest and most popular. Of course, most top brands today boast that they’re made with 100% agave. Agave is the key to tequila. The blue Weber agave plant is a large succulent with spiky leaves. The plant’s stalk can grow higher than 10 feet and its leaves can grow to be 7 feet long. On average, it takes five to seven years for a plant to reach maturity for tequila production. This is a large contributor to tequila’s price tag, especially for 100% agave variants. And that price keeps increasing as demand for tequila outweighs the supply of agave. This is where additives come in: Producers can add various ingredients to their tequilas to stretch supply.
What Additives Are Permitted in Tequila?
When it comes to additives, there are four items legally allowed to be added to 100% blue Weber agave tequilas. Glycerin can be used to thicken and enhance its mouthfeel. Jarabe, a specific type of sugar syrup, can add sweetness. Caramel coloring can be used to make the spirit appear darker, and oak extract adds aroma and flavor. The coloring and oak mimic traits gained through extensive aging, though most tequilas are aged for 3 years or less. Blanco expressions don’t require any barrel aging, while reposados must rest for 2 to 12 months in oak, and añejo must spend 1 to 3 years in oak.
Mixto tequilas—those made with less than 100% but at least 51% blue Weber agave—can have many other additives, the most common being flavoring agents and non-agave sugars, including cane sugar and corn syrup. Mixto tequilas are most often used in cocktails.
Additive-free tequilas must be made from 100% blue Weber agave. But even then, 100% agave tequilas are allowed up to 1% of additives by total liquid weight, according to the Tequila Regulatory Council, the group that ensures tequila quality standards. That same council doesn’t require producers to disclose or list any additives on their labels as long as they fall within the 1% or less by weight rule.
Are Additive-Free Tequilas Free of Additives?
Additive-free tequilas are relatively new to the landscape. But the term “additive-free” isn’t regulated by the Tequila Council—and in fact it’s the source of an ongoing legal dispute, as the council allows tequilas made with up to 1% additives to bear the 100% agave label. Currently, tequilas aren’t allowed to have the words “additive-free” on their labels, though they are allowed to use “100% agave” if that’s how they’re made. However, many brands are still operating as additive-free, and making tequilas that contain only three ingredients: blue Weber agave, yeast, and water.
“Additive-free tequila is a rapidly growing segment, as people become more educated on its benefits and flavor profiles,” says Vic Orea, bar manager and mixologist at Meximodo, a restaurant and tequila bar in Metuchen, New Jersey. Meximodo earned a Guinness World Record last year for having the largest collection of tequilas and agave spirits in the world. Orea explains that the benefits of additive-free tequilas are health-focused, and they offer better flavor and authenticity.
Carlos Castillo, the co-founder of Mexican Restaurant Carlitos Tequileria in West Nyack, New York, agrees. “Additive-free tequila is tequila in its purest form—rich, earthy, and full of depth,” he says. His venue serves more than 50 additive-free tequila labels and celebrates the skill that goes into making these spirits. “Every sip of real tequila tells a story of years of sun, soil, and craftsmanship,” he says.
5 Additive-Free Tequilas to Try
Fortaleza, 40%-46%, $55-$105
The Fortaleza lineup includes blancos, reposado, and añejo. The brand’s hallmark is its old-world machinery and production techniques, which include using volcanic stone to crush the agave, fermenting it in open-air wooden tanks, and distilling it twice in copper pot stills.
Tequila Ocho, 40%, $50-$70
Tequila Ocho produces a plata, reposado, and añejo, and an extra añejo that’s aged for at least 3 years. The brand uses overripe agaves and slow roasts them in brick ovens before fermenting with natural airborne yeast and distilling at low temperatures.
G4, 40%-54%, $50-$130
Named for the four generations of the Camarena family who’ve been involved in tequila making since the 1860s, G4 has a portfolio of blanco, reposado, and añejo, and specialty expressions made with different fermentation and aging techniques. All G4 tequilas are made with a blend of harvested rainwater and natural spring water that highlights their agave base.
Lalo, 40%-54%, $50-$75
Unlike many of its peers, Lalo only offers blanco bottlings, a flagship, and a higher-proof expression. Both are made with water, drawn from a deep well in Jalisco, and champagne yeast, and they’re distilled twice to achieve the desired pure and clean agave flavor, eschewing any aging that would mask the natural essence of the spirit.
Código 1530, 40%-45%, $40-$300
The Código 1530 lineup includes six core offerings: blanco, rosa, reposado, cristalino, añejo, and extra añejo. These are complemented by a couple of higher-proof tequilas and a line of four limited-edition offerings made in partnership with country music star George Strait. The brand’s aged expressions rest in French white oak barrels that previously held Napa Valley cabernet.
